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Milk Proteins
From Expression to Food
- 1st Edition - September 25, 2008
- Editors: Mike Boland, Harjinder Singh, Abby Thompson
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 3 7 4 0 3 9 - 7
- eBook ISBN:9 7 8 - 0 - 0 8 - 0 9 2 0 6 8 - 9
In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehen… Read more
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Request a sales quoteIn recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview.
By providing a brief overview of each topic area, and then describing the most important recent advances therein, the "field-to-table" approach of this book provides specialists with new and directly relevant information in their own areas, along with information from complementary research fields, allowing them to contextualize their work within the larger pictures. At the same time it provides generalists with a complete overview and offers insights into topics for more in-depth reading.
Covering areas that are receiving attention from people of many fields -- genomics, functional foods -- and including the latest research and developments in milk-protein phenomenon and interactions, this book will be an ideal resource for professionals and students alike.
- A fresh look at recent developments across the entire production chain -- from animal genetics to nutritional and nutrigenomic needs of the customer
- Up-to-date information from internationally-recognised authors from both academic and commercial resources
Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will find this information valuable to their work.
Preface
Chapter 1
Milk-An Overview
Pat F. Fox
Chapter 2
The Comparative Genomics of Tammar Wallaby and Cape Fur Seal Lactation: Models to Examine Function of Milk Proteins
Kevin R. Nicholas, Julie A. Sharp, Matthew Digby, Christophe Lefevre, Sonia Mailer, Elie Khalil, Denijal Topcic
Chapter 3
Significance, Origin and Function of Bovine Milk Proteins: The Biological Implications of Manipulation or Modification
P.A. Sheehy, P. Williamson, Julie A. Sharp, K. Menzies, Christophe Lefevre, Matthew Digby, Kevin R. Nicholas, P.C. Wynn
Chapter 4
Post Translational Modifications of Caseins
John Holland
Chapter 5
Casein Micelle Structure and Stability
David Horne
Chapter 6
Structure and Stability of Whey Proteins
Patrick B. Edwards, Geoffrey B. Jameson, Lawrence K. Creamer
Chapter 7
High Pressure-induced Interactions Involving Whey Proteins
Hasmukh A. Patel and Lawrence K. Creamer
Chapter 8
The Whey Proteins in Milk: Thermal Denaturation, Physical Interactions and Functional Properties of Milk
Skelte Anema
Chapter 9
Effect of Drying on Milk Proteins
Pierre Schuck
Chapter 10
Changes in Milk Proteins During Storage of Dry Powders
Kerianne Higgs and Mike Boland
Chapter 11
Interactions and Functionality of Milk Proteins in Food Emulsions
Harjinder Singh and Aiqian Ye
Chapter 12
Milk Protein-Polysaccharide Interactions
Kelvin K.T. Goh, Anwesha Sarkar, Harjinder Singh
Chapter 13
Interactions between Milk Proteins and Micronutrients
Therese Considine and John Flanagan
Chapter 14
Model Food Systems and Protein Functionality
W. James Harper
Chapter 15
Sensory Aspects of Dairy Proteins
Mary Ann Drake, R.E. Miracle, J.M. Wright
Chapter 16
Milk Protein Gels
John A. Lucey
Chapter 17
Nutritional and Functional Aspects of Dairy Proteins
Paul J. Moughan
Chapter 18
Milk Proteins: The Future
Mike Boland
- No. of pages: 552
- Language: English
- Edition: 1
- Published: September 25, 2008
- Imprint: Academic Press
- Hardback ISBN: 9780123740397
- eBook ISBN: 9780080920689
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Mike Boland
Mike Boland joined the Riddet Institute in 2006 after 15 years in the dairy industry, first with the New Zealand Dairy Research Institute and then with Fonterra. During this time he headed a group involved in protein research and was General Manager for strategic research. He was also Global Program Leader for the New Zealand Dairy Board's Milk Characteristics program. Extensive liaison with high profile overseas researchers in the UK, USA and Germany enabled Dr Boland to bring the very best of those collaborations to his New Zealand work resulting in excellence in commercial processes and innovation for New Zealand. Dr Boland has published about 80 papers and 6 patents.
Affiliations and expertise
Riddet Institute, Massey University - Palmerston North, New ZealandHS
Harjinder Singh
Harjinder Singh is a Distinguished Professor and Director of the Massey Institute of Food Science and Technology. He is also the Co-Director of the Riddet Institute, a National Centre of Research Excellence in food science and nutrition. Professor Singh's research focuses on milk protein structures and functionality, food emulsions, protection and encapsulation of bioactive compounds, and digestive behavior of food structures. He has published over 300 research papers in international journals, and is co-inventor of 15 patents some which have formed the basis of commercial innovations. He has presented over 110 keynote addresses at national and international conferences.
Affiliations and expertise
Riddet Institute, Massey University, New ZealandAT
Abby Thompson
Affiliations and expertise
Riddet Institute, Massey University, New ZealandRead Milk Proteins on ScienceDirect